Water, (Retarder) Proofing and Cooling Lines

(Retarder) Proofing Line

“Where time stands still, perfection rises”

Precise control, consistent results: your baking art starts here.

Water Line

“Precise water control for maximum efficiency”

Where every drop makes a difference!

Cooling Line

“Silent power, total thermal control”

Extreme reliability even in the harshest conditions: the ideal temperature, always under control

Our lines

The Water, (Retarded)Leavening and Cold lines of SITEP offer solutions designed internally to optimize production processes. They guarantee greater efficiency and flexibility, with a significant reduction in time, costs (energy and personnel) and maintenance. They also ensure consistent results, greater hygiene and safety at work, improving the final quality of the products.

Water Line

SITEP's Water Line is dedicated to providing solutions for the optimal management of water in dough. It focuses on crucial aspects such as precise dosing, temperature control and hygiene of the water used. These systems are designed for professionals in the sector, such as bakeries and pastries, where the preparation of dough requires water with specific characteristics to ensure optimal results in leavening and in the quality of the finished product. The main objective is to improve production efficiency and quality of dough.

Save precious time

The water meters and dosers automatically deliver the right amount of water to the mixer. This eliminates manual control and allows you to save about 1 hour of work per day.

Accurate dosage always

Vortex technology guarantees high precision in water dosing, with less than 1% margin of error. The absence of moving mechanical parts ensures reliability.

Hygienically safe water

SITEP water coolers (with optional UV lamps) eliminate bacteria and viruses. They reduce biofilm and maintain a high level of microbiological safety in the water.

Controlled temperature

You can get water at the desired temperature, from +1°C up to +35°C. The tropicalized refrigeration unit ensures performance even at high ambient temperatures (+45°C).

FAQ | Water Line

Why buy a SITEP flow meter?

Purchasing a Sitep water meter allows you to save about an hour of work per day. This saving comes from the automation of water dosing, which eliminates the time lost in manual control for each mix (estimated between 5 and 7 minutes per mix). In addition, Sitep water meters are designed to reduce maintenance times and costs.

How do Sitep flow meters reduce maintenance?

Sitep uses the piezoelectric technology of VORTEX flow meters in all its flow meters. This technology eliminates mechanical moving parts that would require maintenance, reducing defects and ensuring greater longevity and accuracy (error margin less than 1%). Other advantages of this technology include minimal flow obstruction, high long-term stability, no mechanical wear and high resistance to interference. The piezoceramic sensor is encapsulated to detect vortices, and is protected from humidity and mechanical stress.

Why buy a SITEP water cooler?

A Sitep water cooler helps reduce the variables that negatively impact leavening. It allows for a low bacterial load in the incoming water, which improves the hygiene of the process and removes a variable that would otherwise have to be constantly monitored. It also allows for the useful use of available space and to have the necessary water quickly and at the desired temperature.

How do you ensure low bacterial counts in water?

Continuous chillers guarantee to maintain the low bacterial load present in the mains water. In the storage chillers, Sitep offers as an option UV (ultraviolet) lamps to reduce the bacterial load without the need for frequent sanitization or emptying of the tank.

How does Vortex measurement technology work?

In Vortex technology, alternating vortices are generated behind a barrier immersed in the water flow. These vortices detach from the edges of the barrier, forming a “vortex road” in which the distance between the individual vortices is constant. A sensor detects the frequency of these vortices, which is proportional to the water flow, converting it into an electrical frequency signal equivalent to the volume of water passed.

What are the benefits of germicidal UV technology in water coolers?

UV light destroys the DNA of microorganisms such as bacteria, viruses and protozoa. Inhibits the formation of biofilms in storage tanks. Maintains a constant level of microbiological safety in water that can stagnate in storage systems. It is an environmentally friendly and natural alternative to chemical disinfectants such as chlorine or ozone, without altering the taste, odor or chemical composition of the water. Helps prevent the growth of Legionella in storage coolers. Reduces the need for frequent cleaning and chemical treatments. Additionally, low bacterial count water eliminates a dangerous variable that can affect fermentation times.

How do SITEP coolers help save time?

Some models of chillers (such as the accumulation ones with autoclave pump and flow meter or the continuous ones with optional flow meters) allow you to convey water directly to the mixer at the right temperature and quantity. This eliminates manual sampling, reducing production times and eliminating errors, leading to a saving of about an hour of work per day, similar to flow meters.

How do SITEP chillers use space efficiently?

Wall-mounted solutions are available that can be positioned on the wall with brackets, even above the mixers, freeing up floor space in the laboratory. For some models (tables), a remote condensing unit is also available to reduce floor space.

(Retarder) Proofing Line

SITEP's Retarder, Proofing and Biga lines are dedicated to the controlled management of baked dough and pastry products, each with specific functions to optimize production processes. These lines offer technological solutions designed internally by SITEP, from mechanics to electronics to software, ensuring targeted performance in the competitive context.
Although they differ in the type of climate control, they share the goal of reducing processing times and energy consumption. Customers have reported time savings and a significant reduction in energy consumption.

Standard technology is ideal for rich doughs or doughs with improvers, thanks to a drier environment. Nordiko, on the other hand, maintains constant humidity and adapts to all types of dough, even natural ones, guaranteeing fragrance and versatility.

Process optimization and savings

SITEP systems reduce leavening times (up to 20%) and energy consumption (up to 15%), thanks to solutions designed internally for unique performance.

Greater production flexibility

You go from daily kneading to kneading every two days and say goodbye to night work. You shift production by scheduling the desired baking, reducing personnel costs.

Consistent and flawless results

The uniform distribution of air and the constant control of humidity and temperature guarantee perfect results, eliminating the “skin” effect on the dough due to ventilation.

Superior hygiene and safety

The standard heated floor* prevents condensation from forming on the floor. This improves cell hygiene and increases operator safety, avoiding slipping risks.

*Standard on proofing cells, optional on leavening and biga cells.

FAQ | (Retarder) Proofing

Why a SITEP leavening cell?

How important is it for you to reduce leavening times and energy consumption?

Sitep systems are designed internally from mechanics to electronics to software: unique performances in the competitive context, which usually lead to an optimized leavening process (with time savings reported by our customers of up to 20%) and significant reduction in energy consumption (up to 15%).

How much do you spend each year on steam generator maintenance?

After years of trying with steam generators on the market, Sitep has developed two new high efficiency and very low maintenance steam generators, capitalizing on the knowledge acquired on the component and leveraging internal technical skills. Try it and believe it.

How important is hygiene to you? How important is the safety of your workers?

The heated floor, fitted as standard on our proofers, prevents water condensation on the floor and therefore improves hygiene and increases worker safety, no longer subject to the risk of slipping.

How much would you like to go from kneading daily to kneading every other day and avoiding night shift work?

With two retarder-proofing cells, you can switch from a daily dough to a dough every two days, dedicating one cell to what will be baked tomorrow, the other cell to what you want to bake the day after tomorrow. These systems allow you to move production to any time of day by programming the desired time for baking, thus avoiding night work.

What are the differences between proofing cells/cabinets/tables, leavening cells/cabinets, and biga cells/tables?

The Retarder Proofingsolutions control the temperature in both a positive and negative range, “blocking” fermentation as much as possible, and include humidity control. They are ideal for doughs and products of all types. This line allows you to avoid night work and move production to any time of day, programming the desired time for cooking, reducing personnel costs and increasing productivity during weekdays. Some models of retarder proofing (such as the Semprefresco Cabinets and Tables, or units with the “Semprefresco” function) can also store already cooked products for up to three days.

Proofingsolutions control the temperature in a positive range and provide humidity control. They are ideal for doughs and products of all types and allow rapid leavening for baked doughs that remain soft, without a “skin” and not wet.

The solutions for Biga control the temperature only in a positive range and do not provide humidity control. They are ideal for doughs and allow you to manage the maturation of the biga and raw doughs regardless of external weather conditions, eliminating the problem of seasonality and allowing you to anticipate production.

What are the differences between Standard and Nordiko technology?

Standard technology is ideal for seasoned or enriched dough (fats, sugars, improvers). The Standard retarder leavening cell is perfect for productions with medium-small pieces (up to 500g) and doughs rich in seasonings. Its working environment tends to dehydrate the dough, so it is recommended when there are ingredients capable of retaining humidity. It is therefore recommended for those who use improvers or work with rich doughs.

Nordiko technology is suitable for all types of dough, even natural and large ones. Thanks to a technology that maintains a constant humidity that is higher than that of the dough, Nordiko preserves the fragrance and elasticity without the need for additives. It is ideal for long leavening, even at low temperatures, on any format. It is recommended for natural doughs and artisanal productions without compromises.

Cooling Line

The Cold Line by SITEP offers solutions for the conservation and temperature control of baked and pastry products, both raw (such as dough and biga) and already cooked. This line is designed for professionals who need to extend the life of products, reduce bacterial load through cold, maintain organoleptic and nutritional properties, and obtain greater production flexibility. It includes machinery for rapid chilling and freezing, storage at positive or negative temperatures, and solutions for optimally managing laboratory spaces.

Consistent product quality

The uniform distribution of air and the precise control of temperature and humidity prevent the formation of a “skin” and keep the nutritional and organoleptic values intact.

Prolonged storage

It is possible to store fresh, frozen, deep-frozen and already cooked products for medium to long periods. This supports production planning and reduces waste.

Operational flexibility

The ability to store finished or semi-finished products allows you to move production and better manage peaks, even avoiding night work with some functions.

Efficiency and reduced maintenance

Solutions such as injection steam generators (optional on some models), automatic defrosting and high-density insulation reduce condensation, limescale and consumption.

FAQ | Cooling Line

What are Semprefresco cabinets and tables for?

Semprefresco cabinets and tables are suitable for storing already cooked pastry products for up to three days. This allows for greater production flexibility and to have a stock ready for sale to meet sudden requests. They can also be used as a “retarder” or “leavening” function.

What are blast chillers and what are they used for?

These machines allow you to immediately freeze (up to -35°C or -40°C by thermal shock, or -25°C by induction) baked dough and pastry products. They also allow for medium-long term storage. The particular cold humid climate keeps the product even without packaging.

What are Refrigerated/Conservatory Cells, Cabinets and Tables?

These units are designed for the long-term storage of dough and pastry products. They can operate at a positive temperature (+1°C/+10°C) for “fresh” products or at a negative temperature (-10°C/-25°C or -10°C/-20°C) for frozen or deep-frozen products.

What advantages do they offer in terms of maintenance and energy savings?

An injection steam generator (optional for some models) injects steam at 110°C directly onto the ventilation, drastically reducing condensation on the internal walls. The special type of water control reduces maintenance due to limescale. The high-density polyurethane foam insulation contributes to energy savings. Semprefresco cabinets and tables defrost automatically by evaporating the condensation water thanks to a dedicated resistance, avoiding emptying filters or hydraulic drains.

How do Semprefresco machines ensure consistent results and eliminate the 'leather' or 'dull' effect?

Thanks to uniform air distribution and air flow regulation via an electrically pulsed ventilated refrigeration system and stainless steel ducting, humidity and temperature values are constantly monitored. This ensures a preserved and always fresh product, eliminating the “skin” effect. In addition, the pulsed ventilation system automatically intervenes when the door is opened to dry condensation and prevent the opaque effect on products such as chocolate, icing or fruit.

How do Sitep blast chillers reduce bacterial load and preserve product quality?

Freezing by thermal shock or induction drastically reduces the bacterial load. The speed of freezing is key to preserving nutritional values and organoleptic characteristics, thanks to a lower loss of liquids during defrosting. The increased surface area of the evaporator with spaced fins reduces the dehydration of the product.

How do canners maintain the quality of their products?

They guarantee uniform air distribution to keep the nutritional values and organoleptic characteristics intact. The temperature is constantly controlled thanks to the regulation of the air flow.

What advantages do the Cold Line machines offer in terms of space and installation?

Some models (such as tables) have a self-supporting structure that does not require fixing, allowing for central positioning. A remote condensing unit is available as an option to further reduce the footprint. Mini blast chillers have a compact design. Modular cells can be supplied to measure.

Is it possible to control the machines remotely?

Yes, the 4.0 predisposition with 7-inch touchscreen for remote control via smartphone or PC is available as an optional for many products in the Cold Line, including cells/cabinets/retarder-proving tables, Semprefresco, blast chillers and conservation cabinets.